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Japanese Mountain Yam Omurice With Mentaiko Sauce

Mushroom and okra fried rice is best served underneath a fluffy omelet topped with a sticky, savory sauce.



  • 100 grams yamaimo (mountain yam)
  • 1 pouch mentaiko (pollock roe)
  • 1 teaspoon mentsuyu (soba soup base)
  • 150 grams cooked rice
  • 1/4 onion, chopped
  • 1 okra, chopped
  • 30 grams maitake mushrooms, finely chopped
  • Salt
  • Pepper
  • 5 grams butter
  • 2 eggs
  • 1 tablespoon milk
  • 2 teaspoons olive oil
  • 2 perilla leaves, thinly sliced
  • Nori, thinly sliced

Let's get Cooking...

  1. Grate the mountain yam and combine with the mentaiko and mentsuyu.
  2. In a frying, melt some butter and saute the onions until almost translucent. Add in maitake mushrooms, okra, rice salt and pepper and saute for a few minutes.
  3. In a separate frying pan, heat some olive oil. Combine the egg and milk in a bowl and whisk together. Pour egg mixture into the pan and make an omelette.
  4. Transfer the cooked rice onto a plate and top it off with the omelette. Pour on the sauce and garnish with perilla leaves and nori.